Ingredients::
- 500 g ripe pumpkin
- 150 g rice flour
- 25 g tapioca starch
- 350 g coconut milk
- 200 g granulated sugar
- 5 g salt
- Grated stunned coconut for garnishing pastry.
Method::
1. Peel and peel the pumpkin seeds It takes about 25 minutes to grind roughly and set aside.
2. Put the rice flour and tapioca flour in the mixing bowl. Knead the dough for about 5 minutes, adding granulated sugar and salt. Continue kneading to dissolve the sugar well, followed by the remaining coconut milk and pumpkin. Stir well.
3. Scoop the ingredients into a bowl of nails. Sprinkle with grated coconut, raise it up, and set it on the crate to where the water boils well. Steam for 20 minutes until well cooked (in addition to a cup of banana leaves, which can be served in banana leaf cockerels), eaten at room temperature.
3. Scoop the ingredients into a bowl of nails. Sprinkle with grated coconut, raise it up, and set it on the crate to where the water boils well. Steam for 20 minutes until well cooked (in addition to a cup of banana leaves, which can be served in banana leaf cockerels), eaten at room temperature.
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